You may have heard of amaranth being a quinoa-like pseudo grain, a gluten free substitute for conventional carbohydrates such as wheat or rice. It's becoming popular in an increasingly gluten free world.
Well there's white, shop bought amaranth and there's black wild 'n' weedy amaranth. I'm talking the latter of course and it grows wild everywhere. But because the wild black seeds are just out of season (usually added to breads, pizza bases, cakes, in season end of summer) I've harvested leaves only to make some tasty wild foraged SALT 'N' VINEGAR AMARANTH CHIPS (my weedy take on kale chips, a fun way to get another serve of greens in).
Wild amaranth ID info here:
Fun fact: "Amaranth was a staple of pre-colonial Aztecs, who imbued it with supernatural powers and made it part of their religious ceremonies. They would mix amaranth flour and human blood then shaped the dough into idols that were eaten in their well-known sacrificial ceremonies." From: http://www.eattheweeds.com/amaranth-grain-vegetable-icon/
SALT 'N' VINEGAR AMARANTH CHIPS
Collect a bunch of wild amaranth leaves. Wash and remove them from the stems. Place onto dehydrator trays and dehydrate on high for 5-6 hrs or until crispy. (Alternatively dehydrate in an oven at 60°C). Lightly spray with white vinegar and season generously with sea salt. Perfect for a movie marathon or footy night. ;)